Cole Slaw

I got this recipe from my mother-in-law years ago.  She didn't follow recipes all that much--just the way I like to cook.  It is a solid go-to whenever cole slaw is in order and goes great with pulled pork sandwiches!

Cole Slaw

1 head of cabbage shredded

Dressing:
Equal parts mayo and sour cream
A spoonful of vinegar
A spoonful of sugar

Uncomfortable with vague recipes?  Try this if you have a large head of cabbage, start with about 1/3 c. of mayo and 1/3 c. of sour cream and 1 t. vinegar and 1 t. sugar and see if it is enough.   It's really about personal taste.

Combine the dressing with the cabbage.

Don't overdue it on the dressing.  Once it gets combined with the cabbage, everything softens up a bit.  You can always add more dressing after it sits for a bit if you need to.

Top with paprika for presentation.

Zucchini 'Spaghetti Alfredo'

Looking to shed a few pounds?  Here is a decent alternative to pasta alfredo.  Does it taste like it?  Nope.  But, it is 'good enough'.  And you can eat a lot of it!  1/2 of this recipe is about 250 calories. It's a BIG serving.

I bought a spiralizer from Bed Bath and Beyond for under $10 and it works great on the zucchini noodles!

Zucchini 'Spaghetti Alfredo'

About 1 1/2 lbs. or so zucchini cut into thin strips or use a spiralizer to make it into spaghetti strings
4 c. cauliflower florets cut in smaller sizes
1/4 - 1/3 c. grated parmesan
2 t. chopped garlic
1/4 t. salt
1/4 t. pepper
1/2 - 1 t. red pepper flakes (optional)
1/2 - 3/4 c. milk.  (more if you need to thin out the 'sauce')

Spiralize your zucchini into spaghetti strings.  Spray a large skillet with non-stick spray or use a bit of olive oil to coat bottom.  Cook zucchini noodles for about 3 minutes to slightly soften them. (not too much!)  Transfer the noodles to a colander to drain any liquid.

Cook the cauliflower and about 1/4 c. of water for 5-7 minutes in the microwave until soft. Drain.

In a food processor or blender, combine the cauliflower, parm, garlic, salt, pepper, red pepper flakes.  And blend until smooth.  Add the milk and blend to finish off the sauce.

Slow Cooker French Onion Soup

I found this recipe from 12 Tomatoes on Facebook and modified it a bit for my own taste.  Recipes are just a guideline!

Slow Cooker French Onion Soup

4 lbs. vidalia, sweet or yellow onions, sliced
1 stick butter
2 T. olive oil
10 c. beef broth
1 T. chopped garlic
1 bay leaf
1 t. thyme
1/4 c flour
2 T. worcestershire sauce
3 T. balsamic vinegar
1/2 c. red wine (I used a cabernet sauvignon)
sliced french bread, toasted
1 1/2 c. gruyere or swiss, grated or sliced
salt and pepper to taste

Melt butter and add olive oil and sliced onions.  Cook until onions are carmelized.

Put onions in slow cooker and add broth, garlic, bay leaf, thyme, salt and pepper.

Whisk together the flour, worcestershire, balsamic and red wine.  Add it to the slow cooker and stir to combine all ingredients.

Cook on low for 6-8 hours.

Ladle into oven safe crocks.  Float toasted bread and top with cheese.  Broil to brown cheese and serve.

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c = cup
t = teaspoon
T = tablespoon